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English Muffin Sausage and Asparagus Strata

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Serves 8


Ingredients:

1 lb. fresh asparagus, trimmed and cut into 1-inch pieces
4 English muffins, split and toasted
2 cups shredded sharp Cheddar cheese, divided use
2 cups shredded Swiss or Jarlsberg cheese, divided use
1 lb breakfast sausage, browned with 1 small diced onion
1 small red bell pepper, diced
8 eggs
2 cups milk
1 can cream of mushroom soup, 10 oz.
1 teaspoon seasoned salt
1 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper

Directions:

  1. Arrange six English muffin halves, cut side up, in a greased 13-in. x 9-in. baking dish. Fill in spaces with remaining muffin halves.
  2. Sprinkle with 1 cup each Cheddar and Swiss cheese, asparagus, cooked sausage mixture and red bell pepper. In a small bowl, whisk the eggs, milk, soup, seasoned salt, mustard, cayenne, and pepper; pour over muffins. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Sprinkle with remaining Cheddar and Swiss cheeses.
  4. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted near the middle comes out clean. Let stand for 5 minutes before cutting.
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